Soy-Free South Indian Chutney Powder
Elevate your South Indian dishes with this soy-free chutney powder, a flavor-packed condiment bursting with aromatic spices and roasted lentils. Crafted with dry red chilies, chana dal, urad dal, coriander seeds, and a touch of tamarind, this versatile recipe is both easy and quick to make, perfect for busy home cooks. Unique additions like curry leaves, sesame seeds, and asafoetida lend an authentic South Indian flair, while being soy-free makes it ideal for those with dietary restrictions. Simply dry roast the ingredients, blend them into a coarse powder, and enjoy the irresistible, tangy and spiced flavor sprinkled over rice, idli, or dosa. Optimized for pantry storage, this homemade chutney powder stays fresh for up to a month, ensuring a burst of vibrant flavors whenever you need them!
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Recipe Information
Ingredients
- 10 pieces Dry red chilies
- 3 tablespoons Chana dal (split Bengal gram)
- 3 tablespoons Urad dal (split black gram, skinned)
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Tamarind (seedless)
- 1 teaspoon Salt
- 1 pinch Asafoetida (hing)
- 2 tablespoons Sesame seeds
- 20 leaves Curry leaves
Instructions
Heat a heavy-bottomed pan or skillet over medium heat. Dry roast the chana dal until golden and aromatic. Transfer it to a plate to cool.
In the same pan, dry roast the urad dal until golden brown. Remove and set it aside with the chana dal.
Dry roast the coriander seeds and cumin seeds in the pan until they release their aroma. Transfer these to the plate as well.
Add the dry red chilies to the pan, stirring until they are crisp and slightly darkened. Be careful to avoid burning. Set them aside to cool.
Dry roast the sesame seeds until golden and aromatic. Remove and allow them to cool.
Add the curry leaves to the pan and dry roast them until they become crisp. Remove and mix them with the other roasted ingredients.
Turn off the heat and allow the pan to cool for a minute. Add a pinch of asafoetida to the warm pan and mix it into the roasted ingredients after it cools slightly.
Combine all the roasted ingredients in a blender or mixer grinder. Add the tamarind and salt.
Grind the mixture into a slightly coarse or fine powder, depending on your preference. Do this in short pulses to prevent overheating the blender and releasing oils from the sesame seeds.
Once ground, transfer the chutney powder to an airtight container and store it in a cool, dry place. It should stay fresh for up to a month.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 2.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
